This recipe was created by Joni Condos of Opti Cook. Note: OPTIFAST licenses a selection of Opti Cook recipes and does not endorse or hold any further association with Opti Cook or its website content.
Ingredients (serves 8)
- 1 tbsp olive oil
- 1 red onion, diced
- 3 cloves garlic, minced
- 2 tsp cumin
- 1/2 tsp paprika
- 1 tsp chilli powder
- 1 sachet (50g) of low salt tomato paste
- 4 cups Massel (Vegan) salt-reduced stock
- 400g can, no added sugar crushed tomatoes
- 1 medium zucchini, roughly chopped
- 1 cup of cauliflower florets, roughly chopped
Carrot Nacho Chips
- 3 thick carrots cut into long thin rounds on the diagonal
- 1 tbsp dried parsley flakes
- 2 tsp onion powder
- 2 tsp chilli powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp olive oil
- ½ cup red capsicum, diced
- ½ cup red onion, diced
- ½ cup coriander, finely chopped
- 2 tbsp lemon or lime juice
- ½ tsp ground cumin
- Pinch salt
- Pinch cracked black pepper
- NB. You can also add 2 tbsp of chopped jalapeno peppers if you like them
- If using the salsa on top, do this recipe first to allow its flavours to develop.
- Heat a large saucepan over medium heat. Add the olive oil, onion, garlic, cumin, paprika & chilli & cook for 5 mins.
- Add tomato paste, stock, tomatoes, zucchini & cauliflower. Bring to the boil, reduce heat to low, and cook for 30 mins or until the cauliflower is lovely & soft.
- Blitz with a stick blender or similar until smooth & creamy. This can take some time, but it does come together. NB. Make sure the cauliflower is really well cooked, or else it could be a little grainy.
- Taste & add salt or black pepper if needed. If you are not going to do the salsa on top, add 2 tbsp lemon juice or to taste.
- Preheat oven to 210 °C & place a tray in the oven to warm up. Cut the carrots. Mix with all other ingredients.
- Place in a single layer on the preheated tray. Cook for 10 mins, then turn and cook for a further 5-10 mins. Check that they do not burn, as it can happen very quickly. I recommend setting a timer so you don't forget them, especially if cooking the soup simultaneously.
- Stir all ingredients together & pop in the fridge to develop the flavours while you cook the soup.
- Add the soup to the bowls, top with a spoonful of the salsa, a few carrot chips & some coriander and a squeeze of lemon juice.
- You can also top the soup with fresh coriander, a shake of paprika &/or jalapeno peppers.
- You can buy Jalapeno peppers in a jar in the Mexican section of the supermarket.
- The soup freezes very well.
- The salsa keeps in the fridge for at least three days.
- If you are not doing the salsa, please add a squeeze of lemon to the soup to give it the acidic kick it needs amongst the sweetness of the tomatoes.